Garlic Paratha – Garlic Lacha Paratha

Have you ever tried Garlic paratha?? sounds interesting, isn’t it? I felt the same wow 😛 factor when i saw this for the first time on Mrs Malathy Muthukrishnan insta feed…i couldn’t resist my temptation and immediately tried it. She was sweet enough to share the recipe… her idea inspired me to try these Garlic Lacha Paratha, all love & credit goes to her 🙂

Original recipe includes cheese and excludes coriander.for stuffing.. you may choose to add or exclude depending on your taste.

Using the ingredients from Table-1.. wheat flour, salt, oil and water… mix slowly and make a soft pliable dough.

Knead, knead for 5 minutes and cover with a cloth and put it under “do not disturb” mode for 30 minutes.”

For the stuffing:

Now mix ghee, oil, garlic, kasuri methi and red chilli powder.

Mix to make a thick paste.

Pinch some dough and roll out into a big chapati. Dont worry… that chapathi doesnt have to look perfectly round! Spread some of the paste as shown.

Fold as shown, like you fold for a paper fan. Complete till it reaches the other corner.

Its should form a long stuffed rope. Stretch it or twist gently. Start rolling from one corner and seal the other end underneath the dough bud.

Repeat for rest of the dough… it makes about 12- 13 parathas.

Dust the board with little flour and roll out the dough bud. Roll out only one side, do not flip and roll. Press gently to roll without affecting the layers, bcos too much rolling will spoil the layer and end product will look like flat chapati. Final rolled out disc should be little thick with visible layers.

Heat a tawa and place the rolled out paratha and cook for few minutes over medium high flame.

Flip to other side and cook for another minute or so.

Drizzling with oil is optional here, but will yield nice crispy bread if added.

Loosen lightly before serving to make the layers separate. Better when served hot with choice of gravy.

Notes

Makes 12 to 13 parathas

Adding grated cheese will make it Garlic cheese paratha.

You may use half wheat flour half maida or with plain maida too.

Serve them hot… if you prefer lightly crisp. They tend become soft after sometime but will still taste good.

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